Taste of Home Pumpkin Cupcakes
Excerpted from Taste of Home: Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine by Taste of Home
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
- 2/3 cup shortening
- 2 eggs
- ¾ cup maple syrup
- ½ cup 2% milk
- 1-½ cups all-purpose flour
- 1-¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 cup canned pumpkin
- 1 can 8 ounces crushed pineapple, drained
- 1 package 8 ounces cream cheese, softened
- ¼ cup butter softened
- 1-½ cups confectioners' sugar
In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.
Keyword Cupcakes, Pumpkin